Squash with honey and raisins

Squash with honey and raisins


1 person made this

About this recipe: Butternut squash is a real winter treat. Meltingly sweet and moreish, it is so good cooked with warming Moroccan flavours.

Maggie Pannell

Serves: 6 

  • 1 butternut squash, peeled, seeded and cubed
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 100ml vegetable stock, hot
  • 2 tsp ras-el-hanout spice mixture
  • 50g raisins
  • 2 tsp honey
  • salt and freshly ground black pepper
  • a few fresh chives to garnish (optional)

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Put the squash, onions and garlic in a saucepan, pour over the stock, then cover and cook gently for 15 minutes.
  2. Sprinkle the vegetables with the ras-el-hanout spice mixture and add the raisins and honey. Season with salt and pepper, stir well, then cover and cook gently for a further 10–15 minutes until the squash is tender and the stock has evaporated. Serve hot, garnished with chives, if liked.


*Ras-el-Hanout is a Moroccan blend of aromatic spices including allspice, aniseed, cardamom, cloves, cumin, ginger, nutmeg and orris root – many of which are said to have aphrodisiac properties. You'll find it in the herbs and spices section in larger supermarkets.
*When ready to serve, add a little butter and perhaps a few whole almonds.
*This would be good served with grilled lamb chops, chicken or sausages.

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Reviews (1)


Average, 2tsp Ras-el-Hanout was way too hot for me and thats pretty much all I could taste! Might depend on the blend u have, or your tastebuds... Nice idea. If I made it again would use less spice and leave out the raisins. - 03 Jun 2010

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